Table 1 Mean microbial counts log10 (cfu/g) of samples at different stages of production
Sample types | pH | Mean microbial count | ||
|---|---|---|---|---|
TAPC | Coliform count | Fungal count | ||
Producer 1 | ||||
Water for processing | 6.7 | 6.32 ± 0.2 | 6.04 ± 0.7 | – |
Raw maize | 6.4 | 4.85 ± 0.4 | 3.53 ± 0.1 | 4.55 ± 0.6 |
Boiled maize | 6.0 | 1.39 ± 0.2 | – | 1.07 ± 0.5 |
Fermented maize | 5.8 | 7.14 ± 0.6 | 2.00 ± 0.0 | 4.84 ± 0.5 |
Steep water after fermentation | 5.8 | 7.25 ± 0.5 | 2.07 ± 0.9 | 4.79 ± 0.2 |
Milled maize | 6.0 | 7.32 ± 0.3 | 1.00 ± 0.1 | 7.36 ± 0.1 |
Grinded onion | 6.4 | 6.49 ± 0.1 | 5.27 ± 0.8 | 4.74 ± 0.8 |
Milled and kneaded maize | 6.2 | 7.57 ± 1.0 | 5.30 ± 0.2 | 7.53 ± 0.4 |
Product after first frying | NA | 1.77 ± 0.6 | – | 1.00 ± 0.0 |
1st fried product left overnight | NA | 3.91 ± 0.3 | – | 3.36 ± 0.1 |
Product after final frying | 6.1 | 2.07 ± 0.5 | – | 2.30 ± 0.1 |
Product bought from Lagosa | 6.4 | 3.00 ± 0.0 | 1.04 ± 0.1 | 2.07 ± 0.5 |
Product bought from Ibadana | 6.0 | 4.36 ± 0.1 | – | 3.50 ± 0.5 |
Product bought from Otaa | 5.9 | 3.41 ± 0.4 | – | 2.14 ± 0.6 |
Producer 2 | ||||
Water for processing | 6.8 | 5.07 ± 0.2 | 3.20 ± 0.4 | – |
Raw maize | 6.4 | 5.62 ± 0.3 | – | 5.81 ± 0.7 |
Boiled maize | 5.9 | 2.04 ± 0.1 | – | 3.00 ± 0.0 |
Fermented maize | 5.4 | 8.85 ± 0.6 | 1.00 ± 0.0 | 4.60 ± 0.2 |
Steep water after fermentation | 5.4 | 8.93 ± 1.0 | 1.00 ± 0.0 | 4.66 ± 0.3 |
Milled maize | 6.2 | 9.11 ± 0.5 | 3.32 ± 0.2 | 6.34 ± 0.4 |
Grinded onion | 6.5 | 5.34 ± 0.2 | – | 4.78 ± 0.5 |
Milled and kneaded maize | 6.1 | 9.14 ± 0.6 | 3.30 ± 0.1 | 6.64 ± 0.2 |
Product after first frying | NA | 2.85 ± 0.1 | – | 1.34 ± 0.3 |
1st fried product left overnight | NA | 2.79 ± 0.4 | – | 2.32 ± 0.2 |
Product after final frying | 6.0 | 2.63 ± 0.3 | – | 2.30 ± 0.1 |
Producer 3 | ||||
Water for processing | 6.7 | 4.63 ± 0.3 | 4.34 ± 0.2 | – |
Raw maize | 6.5 | 4.93 ± 0.4 | – | 4.55 ± 0.6 |
Boiled maize | 6.1 | – | – | – |
Fermented maize | 5.7 | 7.25 ± 0.6 | 4.07 ± 0.9 | 3.30 ± 0.1 |
Steep water after fermentation | 5.7 | 9.74 ± 0.8 | 4.30 ± 0.1 | 5.49 ± 0.2 |
Milled maize | 6.3 | 7.61 ± 0.2 | 3.90 ± 0.3 | 7.17 ± 0.6 |
Grinded onion | NA | NA | NA | NA |
Milled and kneaded maize | 6.3 | 6.94 ± 0.7 | 4.79 ± 0.0 | 4.96 ± 0.8 |
Product after first frying | NA | 2.50 ± 0.5 | – | – |
1st fried product left overnight | NA | 3.61 ± 0.3 | – | 2.07 ± 0.2 |
Product after final frying | 6.2 | 2.04 ± 0.1 | – | 2.00 ± 0.00 |